Sourdough Carrot Cake Recipe with Cream Cheese Frosting
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This Sourdough Carrot Cake is super moist and bursting with warm spices, like ground cinnamon. Topped with homemade cream cheese frosting and made with sourdough discard, it one of our favorite cakes and super easy to make!
This sourdough carrot cake with cream cheese frosting is moist, fluffy, and has a warm cinnamon flavor with just the right amount of sweetness. Using freshly grated carrots gives it a great texture, and a sprinkle of pecans adds a little crunch. Made with leftover sourdough discard, it’s easy to bake and stays moist for days. If you like this, you’ll probably enjoy Sourdough Red Velvet Cake, which is just as soft and simple to make.
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Why You’ll Love This Recipe
- Easy to Make – This cake comes together quickly, even if you’re new to sourdough baking. Mix the dry and wet ingredients, fold in the grated carrots and pecans, and bake.
- Flavor – Each bite is full of warm cinnamon and spices, with a little crunch from the pecans and a smooth cream cheese frosting on top. If you like baking cakes with sourdough discard, try a Sourdough Rhubarb Cake for another moist, delicious treat.
- Moist Cake – Freshly grated Carrot, oil, and eggs keep the cake soft and tender, while the sourdough discard adds a subtle tang. This cake stays moist for days, making it perfect for dessert, a snack, or packed in lunchboxes. For another sweet, lightly spiced sourdough recipe, try the Sourdough Coffee Cake.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour – I used all-purpose flour for this Sourdough Carrot Cake recipe. It gives a tender crumb without being too dense.
- Leaveners – Since this recipe uses leftover sourdough discard, baking soda and baking powder are needed to help the cake rise. Make sure they are fresh or the cake won’t lift properly.
- Cinnamon – I love the warmth and cozy flavor that ground cinnamon brings to this sourdough cake.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for those extra minerals.
- White Sugar – Sweetens the cake and helps with texture.
- Vegetable oil-Keeps the cake moist. Use avocado oil if that’s what you have in the kitchen.
- Sourdough Discard – You can use active sourdough starter or discard for this recipe. I prefer sourdough discard that’s no older than 2 weeks for sweet treats like this delicious dessert.
- Eggs – Add moisture and structure to the cake.
- Grated Carrots – It is best to use fresh carrots and grate them yourself over pre-shredded carrots. Grate them finely rather than using pre-shredded.
- Pecans – Optional, but I like the little crunch they add.
Cream Cheese Frosting
- Cream Cheese – Make sure the cream cheese is at room temperature so it mixes easily.
- Confectioner’s Sugar – Brings the perfect sweetness to the frosting.
- Butter – Use softened butter so it blends smoothly with the cream cheese. You can use either unsalted or salted butter.
- Vanilla Extract – Use pure vanilla extract instead of imitation for the best flavor.
How to Make Sourdough Carrot Cake
- Preheat the oven to 350°F.
- Sift together the flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Set aside.
- In a separate bowl, combine the sugar and oil using a stand mixer or hand mixer. Beat well.
- Add the leftover sourdough starter and mix until fully blended.
- Add the eggs one at a time, beating after each until well combined.
- Fold in the shredded carrots with a wooden spoon or spatula.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until smooth.
- Fold in chopped pecans, if desired.
- Grease and flour a 9×13-inch baking pan. Pour in the batter and bake for 45–50 minutes, or until the top is golden brown.
- Place the cake on a wire rack to cool completely before frosting.
Vanilla Cream Cheese Frosting
- In a medium mixing bowl, mix the cream cheese and butter until smooth.
- Add the powdered sugar ½ cup at a time, mixing after each addition.
- Add the vanilla and blend until fully combined.
How to Store
Keep any leftover cake in the fridge in an airtight container or wrapped in plastic wrap or foil. Because it’s so moist, it will stay good for up to a week.
McKenna’s Helpful Tips
- Use freshly grated carrots: Freshly grated carrots give the cake the best texture and natural moisture. Pre-shredded or julienned carrots are often too thick and can make the cake dense or uneven.
- Use fresh leavening agents: Because this recipe uses sourdough discard, baking soda and baking powder are essential for a good rise. Check that they aren’t expired so your cake turns out light and fluffy.
- Manage carrot moisture: If your carrots are very wet, shred them a day ahead so some moisture evaporates. This prevents the batter from being too runny and helps the cake bake evenly.
- Keep ingredients at the right temperature: Room temperature eggs and cream cheese mix more smoothly, and softened butter helps the frosting stay creamy without lumps. This keeps both the cake and frosting soft and tender.
FAQs
Can I add nuts or raisins to the carrot cake?
Yes! Nuts and raisins add extra flavor and texture to the cake. Fold them into the wet ingredients at the very end so they stay evenly distributed without sinking. Some tasty variations include chopped pecans, chopped walnuts, pepitas, raisins, golden raisins, or a little orange zest for a bright note.
Can I use pre-shredded carrots for this recipe?
It’s best to grate your own carrots. Store-bought julienned or shredded carrots are often too thick and can make the cake uneven or dense. If you’re worried the carrots are too wet, shred them a day ahead so some moisture can evaporate. You can shred by hand with a box grater or use the shredding blade on a food processor to save time.
Can this cake be baked in a different-sized pan?
Yes. The recipe works in a standard 9×13-inch pan baked at 350°F for 45–50 minutes. If you want cupcakes instead, line a muffin tin with liners, fill each about 2/3 full, and bake for 18–22 minutes.
Sourdough Carrot Cake Recipe
Yield: 2 Layer Cake
This Sourdough Carrot Cake is super moist and bursting with warm spices, like ground cinnamon. Topped with homemade cream cheese frosting and made with sourdough discard, it is one of our favorite cakes and super easy to make!
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Ingredients
Sourdough Carrot Cake
- 280 grams all-purpose flour 2 cups
- 10 grams baking soda 1 1/2 teaspoons
- 6 grams baking powder 1 1/2 teaspoons
- 4 grams cinnamon 2 teaspoons
- 1 grams salt 1/8 teaspoon
- 400 grams sugar 2 cups
- 155 grams oil 3/4 cup
- 120 grams sourdough discard 1/2 cups
- 4 large eggs room temperature
- 330 grams carrots, freshly shredded 3 cups
- 80 grams pecans, chopped (optional) 3/4 cup
Cream Cheese Frosting
- 226 grams cream cheese, softened 8 ounces
- 450 grams powdered sugar 3 1/2 cups
- 113 grams unsalted butter, softened 1/2 cup
- 8 grams vanilla extract 2 teaspoons
Instructions
- Preheat the oven to 350 degrees F. Grease and line with parchment paper two 9-inch cake pans, then grease again. Set aside.
- Sift together the flour, baking soda, baking powder, cinnamon, and salt together in a large mixing bowl. Set this aside.280 grams all-purpose flour, 10 grams baking soda, 6 grams baking powder, 4 grams cinnamon, 1 grams salt
- In a separate bowl, mix the sugar and oil together in a stand mixer or with a hand mixer. Beat well.400 grams sugar, 155 grams oil
- Add the sourdough discard and mix until blended. Then add the eggs one at a time and beat until well combined.120 grams sourdough discard, 4 large eggs
- Fold in the shredded carrots with a wooden spoon or spatula.330 grams carrots, freshly shredded
- Now, add the dry ingredients to the wet mixture a little bit at a time. Mix on low speed until the flour is just combined. Be careful not to over mix, otherwise this can lead to a dense cake.
- Lastly, fold in the chopped pecans, if desired.80 grams pecans, chopped (optional)
- Split the cake batter evenly between the two prepared pans and bake for 26-28 minutes or until golden brown and a toothpick comes out clean.
- Place on a cooling rack and cool completely before topping with frosting.
Vanilla Cream Cheese Frosting
- In a medium mixing bowl, mix the softened cream cheese and butter until smooth.226 grams cream cheese, softened, 113 grams unsalted butter, softened
- Add a little bit of the powdered sugar at a time and mix until smooth.450 grams powdered sugar
- Lastly, add the vanilla and blend until combined.8 grams vanilla extract
- Once the cakes are at room temperature, cover with the frosting, decorate with more chopped pecans, slice, and enjoy!
Notes
This recipe card was updated on March 3rd, 2026.
How to Store
Store any leftover cake in the fridge in an airtight container or covered with plastic wrap or aluminum foil. Since it is super moist, it can last for up to 1 week.FAQs:
Can I add nuts or raisins to the carrot cake?
Absolutely! The flavor and texture of nuts and raisins would be a wonderful addition to this Sourdough Carrot Cake. Fold in these additions to the wet ingredients at the very end. Some variations might include – chopped pecans, chopped walnuts, pepitas, raisins, yellow raisings, and orange zest.Can I use pre-shredded carrots for this recipe?
I would stick with grating your carrots. Store-bought julienned carrots tend to be too thick and don’t bake as well as freshly grated carrots. If you are nervous about the carrots being too wet for the cake batter, shred your carrots the day before! This way some of the moisture can dry before you mix the ingredients. You can either shred the carrots by hand with a box grater or you can speed up the process by using a shredding blade on your food processor!Can this cake be baked in a different-sized baking pan?
Yes! This cake can be baked in a 9×13 baking dish @ 350 for 45-50 minutes. You can also turn this recipe into a cupcake recipe! Make Sourdough Carrot Cake Cupcakes by lining a muffin tin with cupcake liners, filling them 2/3rd of the way full, and baking them for 18-22 minutes!Nutrition
Serving: 1g | Calories: 4183kcal | Carbohydrates: 573g | Protein: 40g | Fat: 202g | Saturated Fat: 63g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 91g | Trans Fat: 2g | Cholesterol: 563mg | Sodium: 2490mg | Potassium: 1150mg | Fiber: 14g | Sugar: 435g | Vitamin A: 30998IU | Vitamin C: 10mg | Calcium: 477mg | Iron: 10mg
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Could I use half brown sugar half regular white sugar? Would that make the cake too moist?
Yes, you can absolutely use half brown sugar and half white sugar! It won’t make the cake too moist—in fact, it may be slightly less moist and a bit lighter in texture, since brown sugar adds more moisture and richness than white sugar. It should still turn out delicious with a nice balance of flavor.
I blended in everything but the nuts and raisins, set in the fridge overnight, then blended everything together and made muffins. They were so tender and delicious. Next time I just need to figure out a way to add honey instead of sugar!! Thank you for this!
Thank you so much for sharing that! I love hearing how you adapted the recipe into muffins. I’m so glad they turned out tender and delicious.
Made this carrot cake in 2025 for Easter and I am receiving requests to make it again for 2026. Can’t wait to enjoy it with family.
I am so thrilled this recipe has become a part of your Easter celebration and that your family is already requesting it again for next year! That is the best compliment a recipe can get! I hope it is just as enjoyable in 2026.
This carrot cake was PERFECT! A box mix could not have baked more evenly. This was the perfect carrot cake.
What a compliment, Jamie! Thank you. So glad you loved this recipe.